Mediterranean Chicken Casserole Recipe


  • 2 teaspoons olive oil
  • 8 chicken lovely legs
  • 1 large brown onion, halved, thinly sliced
  • 3 celery sticks, trimmed, cut into 2cm-thick slices
  • 2 garlic cloves, crushed
  • 200g button mushrooms, thickly sliced
  • 2 x 400g cans diced Italian tomatoes
  • 1 chicken style stock cube
  • 150g (1 cup) broad beans, peeled
  • 1 tablespoon fresh thyme leaves
  • Freshly ground black pepper
  • 200g dried spiral pasta, optional, to serve



Step 1

Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

Step 2

Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are tender. Add tomato, beans and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

Step 3

Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Step 4

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Step 5

Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.